Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Food Research International

Volumn 53, Issue 1, 2013, Pages 141-148

  Ovissipour, Mahmoudreza ^a   Rasco, Barbara ^a   Tang, Juming ^a   Sablani, Shyam S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Area shrinkage; Cook loss; Reaction kinetics; Texture; Thermal processing

Indexed keywords

BLUE MUSSELS; COMPRESSION FORCE; HEATING TIME; MYTILUS EDULIS; POSITIVE CORRELATIONS; PROTEIN AGGREGATION; PROTEIN DENATURATION; QUALITY CHANGE;

ACTIVATION ENERGY; KINETICS; MOLLUSCS; PASTEURIZATION; PROTEINS; REACTION KINETICS; SHELLFISH; TEXTURES; THERMAL PROCESSING (FOODS);

FOOD PROCESSING;

MYTILUS EDULIS;

EID: 84878402290     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.029     Document Type: Article

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